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徐幸莲

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 余頔,冯美琴,孙健,徐幸莲,周光宏.Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans,MEAT SCIENCE,2020,160:-(Participating authors)

邢通,赵泽润,赵雪,庄苏,徐幸莲.Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in stress-induced dysfunctional broiler pectoralis major muscle,FOOD CHEMISTRY,2020,319:-(Correspondence Author)

邓绍林,李铭,王虎虎,徐幸莲,周光宏.Enhancement of the edible quality and shelf life of soft-boiled chicken using MAP,FOOD SCIENCE & NUTRITION,2020,8(3):1596-1602(Participating authors)

薛思雯,王冲,Kim Yuan H Brad,卞光亮,韩敏义,徐幸莲,周光宏.Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product,Food Chemistry,2020,306(125602):0-0(Co corresponding author)

赵迪,徐雅静,顾天悦,王怀洋,殷燕涛,盛布雷,李玉婷,粘颖群,王聪,李春保,徐幸莲,周光宏.Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(4):1136-1146(Participating authors)

胡海静,贾坤,王虎虎,徐幸莲,周光宏,何淑雯.Novel sRNA and regulatory genes repressing the adhesion of Salmonella enteritidis exposed to meat-related environment,FOOD CONTROL,2020,110(0):-(Participating authors)

张玉龙,王鹏,徐幸莲,夏天兰,李震,赵天娇.Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters,POULTRY SCIENCE,2020,99(7):3742-3751(Correspondence Author)

张馨月,邓绍林,胡洋健,王鹏,韩敏义,徐幸莲.几种新型解冻技术对肉品质影响的研究进展,食品与发酵工业,2020,46(12):293-298(Participating authors)

黄明远,王虎虎,徐幸莲,陆许秋,宋相宇,周光宏.Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and epsilon-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken,FOOD HYDROCOLLOIDS,2020,102:-(Correspondence Author)

许玉娟,赵玉琪,魏芷茜,张豪,董铭,黄明远,韩敏义,徐幸莲,周光宏.Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property,Food Hydrocolloids,2020,105(10582):0-0(Co corresponding author)

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